| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Greek |
Greek, Seafood, Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Small squid |
| 1/4 |
c |
Olive oil or corn oil |
| 3 |
|
Onions; peeled, sliced |
| 1/4 |
c |
Vinegar |
| 1/2 |
c |
Dry red wine |
| 2 |
|
Cinnamon sticks |
| 4 |
|
Whole cloves |
| 1 |
|
Bay leaf |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Rinse head and tentacles thoroughly.
Heat the oil in a pan, add the squid, including the tentacles, and onions,
and cook slowly until the onions are translucent. Pour the vinegar and wine
over the squid and onions, then add the remaining ingredients and enough
water to almost cover the squid, if necessary. Cook, uncovered, over low
heat until the squid are tender and all the wine has been absorbed,
approximately 1 to 1 1/4 hours. Remove the spices and bay leaf. Cut the
squid into bite-sized pieces and serve warm or cold.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New
York.
Typed for you by Karen Mintzias
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